2 1/2 c. cheddar cheese
1 can cream of chicken
3/4 c. butter, melted
1/2 tsp. salt
1/2 tsp. pepper
1 pt. sour cream
2 lb. pkg. hashbrown potatoes

Preheat oven to 350 degrees. Mix together thawed hashbrown potatoes, cream of chicken soup, 1/2 cup of butter, salt, pepper and 2 cups of cheddar cheese. Pour mixture into casserole dish. Mix remaining cheddar cheese and butter; pour over the potato casserole. Bake for 1 hour.